Summer Guest Chef Series

This summer, Eritage Resort will gather talented chefs from around the Pacific Northwest to join Eritage executive chef Brian Price and James Beard Award-winning chef Jason Wilson and create a six-course menu to celebrate the seasonal bounty of the region. The monthly series will give guests the chance to meet some of Washington’s best chefs, farmers and winemakers in a beautiful and intimate setting. Lodging packages are available for visitors to enjoy a long weekend in Washington wine country.

July 18

Featured Chefs  |  Meet the Chefs »
• Matt Broussard, Tom Douglas Restaurants
• Rock Silva, Georgetown Ballroom
• Andrae Bopp, Andrae’s Kitchen
• Chad Bostwick, Walla Walla Steak Co
• Brian Price, Eritage Resort
Winemaker: Kris Middleton, Cadaretta Wines

Details, Packages and Reservations

Each evening in the series will begin at 6pm with cocktails and appetizers, with dinner to follow.  |  Dinner: $145 per person*

Lodging Packages

Dinner and one-night stay
1 Adult = $395*
• 2 Adults = $540*

Dinner and three-night stay
1 Adult = $895*
• 2 Adults = $1,040*


*prices do not include service charge & tax.
Or you may book by contacting or call 509.394.9202


Guest Chef

Matt Broussard

Tom Douglas’s Palace Kitchen

One of Zagat’s 30 under 30, Matt Broussard is cooking in Seattle at Tom Douglas’s Palace Kitchen, and wrangling the blog, A Cook Named Matt, on days off. He occasionally hosts pop up restaurants inside the Pike Place Market.
Guest Chef

Andrae Bopp

Executive Chef/Owner
Andrae’s Kitchen

Food has always at the center of Andrae’s life from his high school days in Heidelberg Germany, to when he graduated from the French Culinary Institute located in New York City. Following graduation, Andrae worked and interned in some of the world’s finest restaurants; including Bouley, Danube, Balthazar and Le Bernardin. In 2012, Andrae opened a permanent restaurant inside the Cenex Convenience Store and has been garnering National attention and awards since, including: Pacific Northwest Caterer of the Year (2012), Best Food Truck Restaurant in North America (2016), Best Gas Station Breakfast in America (2016). And as been featured in The New York Times, Travel and Leisure Magazine, USA Today, Food and Wine, Wine Enthusiast, Sunset and many other Regional and National publications.

In his spare time, he enjoys traveling to Mexico, white water rafting, hiking, back country skiing as well as spending time with his family and his 4 Newfoundland dogs.

Guest Chef

Rock Silva

Executive Chef
Georgetown Ballroom

Walla Walla native, Rock Silva’s hunger for all things food have taken him near and far, from kitchens in Seattle to Australia.

After culinary school, Rock’s passion for hospitality grew by working in such temples as CRUSH, The Press Club, Ezard, and Vendemmia.

As current executive chef at Seattle’s Georgetown Ballroom, Rock shares his culinary craft with guests and their loved ones during special celebrations where Rock shares his belief that food is the single greatest element to any good party.

Rock believes in simple food. Food done right, with integrity, with thought, and with a good knob of butter.

Guest Chef

Chad Bostwick

Executive Chef
Walla Walla Steak Co.

Chef Chad was raised in Wenatchee, WA and graduated from the Wine Country Culinary Institute (WCCI) in Walla Walla. He was drawn to the culinary arts when he was ten years old and being treated for cancer at Children’s Hospital in Seattle. Because of his dreams of becoming a chef, the Make-a-Wish Foundation created opportunities for him to meet area culinary experts and experience delicious meals. One of his defining moments was when Seattle Chef Tom Douglas invited his family to the Dahlia Lounge, and there he witnessed the opportunity to positively affect people by creating experiences and lasting memories with flavor and hospitality. After recovering from cancer, Chad continued his restaurant career learning skills in both the front and back of the house. He has worked at both the Marcus Whitman Hotel and The Reserve House at Woodward Canyon. Dan Thiessen selected Chad as the Executive Chef for Walla Walla Steak Co. and Crossbuck Brewing after working with him at WCCI. Chad and his wife, McKenzie, enjoy spending time with family and friends, cooking, traveling and their dog, Pepper Dog.

Guest Chef

Brian Price

Executive Chef
Eritage Resort

As executive chef at Eritage Resort, Brian is dedicated to providing an exceptional experience in the dining room from the warm welcome to the first and last memorable bite. Brian was born and raised in Indianapolis, IN into a family that loved to cook. After attending college, Brian moved to New York and his big opportunity came while working at the Coffee Shoppe. The owners offered to pay his way through culinary school if he agreed to work there for a full year following completion of the course.  Brian graduated second in his class from the New York Restaurant School, a division of The New School.  In 2007, Brian moved to the central coast of California to serve as executive chef at Café Roma and F.McLintocks. He moved to Walla Walla in 2015 and was executive chef at the Ox and Cart before joining the team at Eritage.

When Brian isn’t behind the grill or chatting with guests at the chef’s counter, he stays fit at the gym and enjoys photography, interior design and exploring museums and wine tasting with his partner, David.

Guest Chef

Kristin M. Middleton

Cadaretta Wines

Kris Middleton was born in Aberdeen, Washington. She is a fifth generation Washingtonian and her family has been in business in Washington State since 1898 (120 years). Initially, the family business was focused on timber; but in more recent years, it has focused on agriculture in California and Washington State including wine grape growing and wine making.

Kris was educated in Washington State, New York, California and Spain. She currently resides in Seattle, Washington with her husband but spends extensive time in Walla Walla, WA. While growing up, she and her siblings were often allowed to taste wine at the dinner table which she thought was interesting but her real love of wine developed while living in Spain as a young adult. She later attended the “Professional Wine Studies program” at the Culinary Institute of America (CIA) at Greystone in St. Helena, CA and afterwards, she worked for an importer of Spanish and German wines. In 2006, she returned to the family business to work for Middleton Family Wines. She is currently focused on the sales and marketing of Cadaretta Wine, the Middleton Family’s small Walla Walla based winery and Southwind Vineyard, the Middleton Family’s Estate Vineyard in the Walla Walla AVA. Kris is an avid skier, tennis player, fly fisherwoman, traveler of the world and of course enjoying wine!